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Country Fried Elk
Sent in by Charles Aron.

~ 4 - 6 boneless elk steaks
~ 2 - 3 tbsp oil
~ 1 cup flour
~ 3 tsp lemon herb seasoning
~ 1 cup breadcrumbs
~ 3 tsp seasoning salt or your favorite seasonings
~ 3 eggs, beaten

Tenderize the steak on both sides with a meat mallet.

In a medium bowl, mix the flour and lemon herb seasoning together.

In another bowl, beat the eggs.

In a third bowl, combine the breadcrumbs and seasoning salt.

Heat the oil in a large skillet over medium-low heat.

Take each steak, start with the thickest and work down to the thinnest, dredge it the flour then the egg and then the crumb mixture. Place in the skillet.

Cook about 6 minutes per side. Check the center of each steak by cutting open. Middle should be slight pink to medium-well. Don't over cook.

Remove to plate and drain on paper towles. Cover and let rest a minute or so.

Serve and enjoy.

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